Cooked?✕
Thai North Restaurant
August 31, 2015 · Fail
😬mid
- official resultFail
- resultFail
- inspection typeEating & Drinking w/ Take Out
- failed findings1
- critical findings0
Failed findings
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Non-Food Contact SurfacesInspector note: The mopsink is not enclosed. Provide an enclosed mop closet to store mops and accessories.
Checks marked passed
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CoolingcriticalInspector note: The curry made the previous night is cooling in a deep container in the reach-in cooler and it is initially 50F after 20 minutes the curry is the same temperature. Provide proper cooling methods to be sure that items cool from 140F to 70F in two hours and then from 70F to 41F in an additional four hours.
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Medicines FirstAid StoragecriticalInspector note: There are medicines stored above the condiments at the waitress station. Provide separate storage for medications and first aid.
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PIC Performing DutiescriticalInspector note: The estabishment is too small and food cannot be prepared safely the way that the establishment is setup. The menu needs to be cut back and the kitchen reorganized or remodeled so everything can be done safely. The manager needs to come up with a concrete plan and menu changes to continue to operate with the limited space. Present changes to menu for approval.
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Food Contact Surfaces CleanInspector note: 1) The knife rack and block are visibly soiled. Clean to remove. 2) The blenders and other food contact equipment are soiled with food debris. Clean to remove.
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Washing fruits and veg's.Inspector note: There is no prep sink at the establishment. Provide a prep sink so fruits and vegetables can be washed properly as prep occurs throughout the day at the establishment.
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Food ProtectionInspector note: 1) Ice for drinks is stored in coolers that do not allow for draining. Provide proper storage of ice used in customer drinks. 2) There are tools and manitenance items stored above food prep in the kitchen. Provide separation. 3) There is very little prep space in the establishment and employees are cutting items above trash can. Provide space so employees can prepare food safely. 4) The walk-in cooler is overcrowded and food is stacked tightly and stored on the floor. Properly store items so air can flow properly and there are no items stored on the floor.
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Food Utensil StorageInspector note: The rice and drink utensils are stored in stagnant water. Store utensils properly.
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Wiping Cloths Clean SanitizeInspector note: Wiping cloths are visibly soiled and stored outside of sanitizer. Store properly.
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Non-Food Contact Surfaces CleanInspector note: 1) There is contact paper lining the shelves and on the top of the coffin freezers. Remove to provide a surface that is smooth cleanable and durable. 2) Surfaces throughout the establishment are soiled with food debris. Clean all refrigeartion counters handles faucets etc to remove food debris. 3) There is cardboard lining the shelves and old cardboard used at the bottom of take-out orders. Discontinue the use of cardboard and find replacement that are smooth cleanable and durable. 4) The exterior of the microwave is soiled. Clean to remove. 5) The compressors for the ice machine and coffin freezers are visibly soiled. Clean out compressors and covers.
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Hand Cleaner Drying Tissue SignageInspector note: There are no paper towels in the bathroom. Provide.
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premises not properly maintained or cleanedOfficial wording: Improper Maintenance of Walls/CeilingsInspector note: 1) The hood vent is visible soiled. Clean to remove. 2) Cooking equipment is soiled. Clean to remove. 3) Walls throughout the establishment are soiled. Clean to remove.
What changed since the previous inspection?
Compared with Fail on August 24, 2015: 1 finding recurred. 11 previous findings did not recur.
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About this record
This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Analyze Boston.